Charred mackerel with tomato ceviche

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Retaining their natural taste and texture, Robert Thompson uses wonderful Isle of Wight beef tomatoes to their full potential in this simple summer recipe, pairing a zesty lime and coriander tomato ceviche with smoky, grilled mackerel fillets. Weather permitting, cook the fish outside on a barbecue or alternatively finish the fish with a blowtorch to add extra charring to the skin.

First published in 2016




Charred mackerel

Tomato ceviche


To make the ceviche, use a sharp knife to roughly chop the beef tomatoes, retaining some of their natural shape and texture
Place in a bowl with the sliced chilli, red onion and coriander leaves and stir to combined. Grate over the zest of the limes and squeeze in the juice, mixing until evenly incorporated
Season well with salt and pepper and gently mix in enough olive oil to ensure the tomatoes are evenly coated and glossy – try not to crush or overmix as ceviche should have plenty of texture and bite
Preheat a barbecue or griddle pan. Generously oil the mackerel fillets on both sides to avoid sticking and cook skin-side down for 2–3 minutes until the skin is nicely charred. Flip over for a further 30 seconds to finish cooking the other side
Check the seasoning of the ceviche, adjusting if required, and divide evenly between serving plates. Top with a charred mackerel fillet and serve immediately
First published in 2016

Robert Thompson's cooking is full of character and classical skill.

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